Description
These pulled pork tacos are packed with flavor and topped with a zesty coleslaw. Perfect for a quick weeknight meal or a weekend gathering.
Ingredients
Scale
- 2 lbs pork shoulder
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/4 cup barbecue sauce
- 8 small corn tortillas
- 1 cup coleslaw mix
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
- In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and pepper. Rub this spice mixture all over the pork shoulder.
- Place the pork shoulder in the pot with the onions and garlic. Add the chicken broth and barbecue sauce.
- Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the pork is tender and easily shredded.
- Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix it with the juices.
- In a separate bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper. Mix well.
- To assemble the tacos, warm the corn tortillas and fill each with a generous portion of pulled pork. Top with coleslaw and garnish with fresh cilantro.
- Serve immediately and enjoy your delicious pulled pork tacos!
Notes
- You can make the pulled pork ahead of time and store it in the refrigerator for up to 3 days.
- For added flavor, marinate the pork shoulder overnight with the spices before cooking.
- Category: Main Dish
- Cuisine: Mexican
Keywords: pulled pork tacos, easy taco recipe, slow cooked pork, barbecue tacos, Mexican food